Este 20 de octubre se inaugur\u00f3 el foro de la Asociaci\u00f3n Mexicana de Ciencia y Tecnolog\u00eda de la Carne. Inici\u00f3 en la Ciudad de M\u00e9xico (CDMX) el\u00a0foro virtual<\/b>\u00a0de\u00a0AMEXITEC<\/b>:\u00a0\u201cNuevos enfoques para el desarrollo de\u00a0productos c\u00e1rnicos\u201d.<\/p>\n
En el foro, que durar\u00e1 2 d\u00edas, expertos\u00a0del sector dar\u00e1n\u00a0conferencias magistrales<\/b>\u00a0abordando temas de relevancia relacionados con los productos c\u00e1rnicos, salud, calidad,\u00a0industria\u00a0y la promoci\u00f3n de tecnolog\u00edas amigables\u00a0con el medio ambiente.<\/p>\n
En la inauguraci\u00f3n del foro, la Doctora\u00a0Edith Ponce Alquicira, presidenta de la AMEXITEC destac\u00f3 que los ponentes hablar\u00e1n de la importancia de la carne en la dieta.<\/p>\n
De la misma forma, la Doctora\u00a0Edith Ponce Alquicira se\u00f1al\u00f3 que\u00a0se abordar\u00e1<\/b>\u00a0el uso\u00a0de\u00a0grasas estructuradas para la elaboraci\u00f3n de productos c\u00e1rnicos.<\/p>\n
Tambi\u00e9n la extracci\u00f3n e incorporaci\u00f3n de compuestos bioactivos, antioxidantes naturales y fibras no convencionales para aumentar la calidad nutricional y funcional de productos c\u00e1rnicos y las estrategias para la reducci\u00f3n en la emisi\u00f3n de gases efecto invernadero.<\/p>\n
Por su parte, en la inauguraci\u00f3n del foro el Licenciado Ernesto Hermosillo Seyffert, presidente\u00a0del Consejo Mexicano de la Carne\u00a0(CoMeCarne)\u00a0se\u00f1al\u00f3:<\/p>\n
\u201cEste espacio es un esfuerzo m\u00e1s por difundir el conocimiento y, por lo tanto, de promover el desarrollo del sector c\u00e1rnico con investigaciones cient\u00edficas y tecnol\u00f3gicas que contribuyen a la generaci\u00f3n de mejores pr\u00e1cticas sostenibles y sustentables\u201d<\/p>\n
LICENCIADO ERNESTO HERMOSILLO SEYFFERT<\/span><\/p><\/blockquote>\n
En el primer d\u00eda de ponencia del\u00a0foro virtual de AMEXITEC<\/b>, se presentaron los siguientes especialistas:<\/p>\n
\n
- La\u00a0Doctora Eva M. Santos L\u00f3pez\u00a0de la\u00a0Universidad Aut\u00f3noma de Estado de Hidalgo<\/li>\n
- El\u00a0Doctor Rey David Vargas S\u00e1nchez\u00a0de la\u00a0CIAD Hermosillo<\/li>\n
- El\u00a0Doctor Rodrigo\u00a0Tart\u00e9\u00a0de la Universidad de\u00a0Iowa\u00a0State<\/li>\n
- El Doctor Diego Bra\u00f1a Varela de Responsable de\u00a0Elanco\u00a0para Am\u00e9rica Latina<\/li>\n<\/ul>\n
Presentan estudio aplicado en poblaci\u00f3n rural de Guerrero<\/h2>\n
El Dr. Diego Bra\u00f1a Varela, gerente t\u00e9cnico en salud nutricional\u00a0para Am\u00e9rica Latina\u00a0de\u00a0Elanco\u00a0Animal\u00a0Health,\u00a0expuso los resultados de\u00a0un\u00a0estudio entre una poblaci\u00f3n rural pobre en\u00a0el estado de Guerrero.<\/p>\n
La comunidad de caracteriza por un muy bajo consumo de prote\u00edna animal y se demostr\u00f3 que la falta de carne en la dieta causaba enanismo\u00a0nutricional\u00a0infantil,\u00a0afectando el\u00a0desarrollo f\u00edsico\u00a0y mental, aumentando su predisposici\u00f3n a enfermedades infecciosas.<\/p>\n
Tambi\u00e9n hizo \u00e9nfasis en el subdesarrollo del cerebro de los ni\u00f1os con alimentaci\u00f3n vegana, mencionado lo siguiente:<\/p>\n
\u201cEl enanismo nutricional y otras afectaciones al desarrollo est\u00e1 relacionado con la deficiencia de minerales esenciales como el hierro, zinc, cobre, iodo, cromo, selenio y vitaminas A, B12, B1, B2, B6, lo cual puede llegar a causar fallas en mielinizaci\u00f3n del cerebro causando las afectaciones mencionadas\u201d<\/p>\n
Por su parte,\u00a0la Dra. Eva M. Santos L\u00f3pez\u00a0explic\u00f3 c\u00f3mo se puede reducir la\u00a0grasa y sal en productos c\u00e1rnicos mediante la adici\u00f3n de harinas de\u00a0hongos comestibles<\/b>.<\/p>\n
As\u00ed lo hizo al se\u00f1alar que los hongos tienen un gran potencial para ser utilizados\u00a0como sustituto de grasas y sal\u00a0en productos c\u00e1rnicos sin alterar los bloques c\u00e1rnicos en las formulaciones.<\/p>\n
Por ello indic\u00f3 que el alto contenido de antioxidantes,\u00a0son\u00a0de\u00a0gran potencial para reducir los conservadores y antioxidantes que se agregan a\u00a0los productos c\u00e1rnicos.<\/p>\n
Presentan programa para segundo d\u00eda de actividades del foro<\/h2>\n
En tanto, el programa del foro establece que para el segundo d\u00eda expondr\u00e1 los siguientes especialistas:<\/p>\n
\n
- La\u00a0Doctora Juana Fern\u00e1ndez L\u00f3pez\u00a0de la\u00a0Universidad Miguel Hern\u00e1ndez, Orihuela Espa\u00f1a<\/li>\n
- El\u00a0Doctor David Pacheco\u00a0especialista de\u00a0AgResearch, Nueva\u00a0Zelanda<\/li>\n
- Tambi\u00e9n habr\u00e1 una mesa de discusi\u00f3n con investigadores nacionales para ahondar en el tema de productos c\u00e1rnicos funcionales<\/li>\n<\/ul>\n
\u00bfQu\u00e9 es la AMEXITEC1?<\/h2>\n
Cabe destacar que la AMEXITEC fue fundada en 2008 y entre quienes la integran est\u00e1n investigadores, acad\u00e9micos y profesionales que trabajan en el \u00e1rea de las ciencias de la carne.<\/p>\n
Su\u00a0misi\u00f3n\u00a0es promover, fomentar e impulsar el desarrollo cient\u00edfico y tecnol\u00f3gico de la producci\u00f3n c\u00e1rnica con calidad e inocuidad, contribuyendo a la generaci\u00f3n y difusi\u00f3n del conocimiento de la ciencia y tecnolog\u00eda de la carne.<\/p>\n","protected":false},"excerpt":{"rendered":"
Este 20 de octubre se inaugur\u00f3 el foro de la Asociaci\u00f3n Mexicana de Ciencia y Tecnolog\u00eda de la Carne. Inici\u00f3 en la Ciudad de M\u00e9xico (CDMX) el\u00a0foro virtual\u00a0de\u00a0AMEXITEC:\u00a0\u201cNuevos enfoques para el desarrollo de\u00a0productos c\u00e1rnicos\u201d. En el foro, que durar\u00e1 2…<\/p>\n","protected":false},"author":1,"featured_media":3509,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,7,13],"tags":[],"class_list":["post-3507","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cultural","category-nacional","category-tecnologia"],"yoast_head":"\n
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